Saturday, September 20, 2008

Spaghetti primavera

2 tomatoes, peeled and chopped (or a can of diced tomatoes, which is what I actually do)

3 T. olive oil, divided

3 cloves garlic, mashed, divided

Salt and pepper to taste

10 fresh mushrooms, sliced

8 T. butter, divided

1 1/2 cups brocolli pieces, blanched

1 1 /2 cups snow peas, blanched

6 asparagus stalks, blanched and sliced

1 lb. spaghetti, uncooked

1 cup heavy cream, warmed

Basil, chopped (to taste)

1/2 cup grated parmesan cheese

chopped parsley

Sauteed whole cherry tomatoes

Put zucchini in colander and sprinkle with salt. Set aside 20 minutes. Rinse with cold running water and drain. Pat dry with paper towels. Saute chopped tomatoes in 1 T. oil with 1 mashed garlic clove, salt and pepper, until tomatoes render their juice. In another pan, lightly saute mushrooms with remaining garlic in 2 T. butter and remaining oil. Add zucchini, broccoli, snow peas and asparagus; cook only until heated through. Cook spaghetti al dente and drain. Melt remaining butter. Toss spaghetti with butter and warm cream. Add basil, salt and pepper to taste. Toss with cheese and vegetables. Sprinkle with parsley. Garnish with cherry tomatoes. (You will feel like you are eating in a fancy italian restuarant. Don't cut down on the cream and butter though, I have tried and it doesn't taste so good!)